Colney, Norwich, NR4 7UA, United Kingdom
E-mail: jozsef@baranyi.plus.com
Website: http://www.ifr.bbsrc.ac.uk

Role and Contribution 

Workplan

WP1	provide guidance and criteria for the evaluation and validation of predictive models for the dominating pathogens of specific meat products
WP2	take part in the integration of predictive models into risk assessment studies
WP4	advise in the numerical algorithms used in the TTI based intelligent Safety Monitoring and Assurance System
WP5	take part in formulating the criteria for the validation of the Safety Monitoring and Assurance System (SMAS) in real chill chain studies

Research Personnel

Qualifications

Selected References

1. Baranyi J. and Roberts T.A. (1994). A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277-294.
   
   
2. Baranyi, J. and Roberts, T.A. (1995). Mathematics of predictive food microbiology. Int. J. Food Microbiol. 26. 199-218.
   
   
3. Baranyi J., Robinson T.P., Kaloti A. and Mackey B.M. (1995). Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Food Microbiol. 27. 61-75.
   
   
4. Baranyi J., Jones A., Walker C., Kaloti A. and Mackey B.M. (1996). A combined model for growth and thermal inactivation of Brochothrix thermosphacta. J. Appl. Env. Microbiol. 62. 1029-1035.
   
   
5. Baranyi J., Pin C. and Ross T. (1999). Validating and comparing predictive models. Int.J. Food Microbiol. 48. 159-166.
   
   
6. Baranyi J. and Pin C. (2000). Modelling microbiological safety. In: Food Process Modelling. Eds: L.M. Tijskens, M.L.A.T.M. Hertog. Woodhead Publishing, London.
   
   
7. Baranyi J. and Pin C. (2001). A parallel study on modelling bacterial growth and survival curves. J.Theor.Biol. 210. 327-336
   
   
8. Le Marc Y., Huchet V., Bourgeois C.M., Guyonnet J.P., Mafart P., Thuault D. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food Microbiol. (in press).